Description
🚚 The Fastest Delivery Time : 2-day delivery.
🐝 Supplier / Place Of Origin：Indonesian Spices & halal Series
🌱 About the Producer / Supplier：
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 1,300 ethnic groups.
There are many regional cuisines, often based upon indigenous culture with some foreign influences.
In 2023/2024, TasteAtlas rated Indonesian cuisine as the sixth best cuisine in the world. Indonesian cuisine is placed behind Italian, Japanese, Greek, Portuguese, and Chinese cuisines, making Indonesian the best-rated cuisine in Southeast Asia.
🛍 Product Information：
KARA Nata de Coco（佳樂椰果） is an Indonesian coconut jelly made by fermenting coconut water into chewy, translucent cubes. It is a ready-to-eat topping or snack with a mild sweetness from syrup and a distinctive Q-彈 bite.KARA (佳樂) is a well-known Indonesian coconut specialist (Sambu Group), famous first for UHT coconut cream and now also for nata de coco in cups, pouches and 1 kg packs. Common flavours include original/plain, vanilla, lychee, mango and cocopandan.
Flavour & Texture
- Mild coconut-water base; sweetness comes mainly from the syrup.
- Chewy, springy cubes that stay firm in cold drinks and desserts.
- Flavoured versions (lychee, mango, vanilla, cocopandan) add a light tropical note without overpowering the jelly.
Nutrition (typical, varies by pack)
Per 100 g (syrup-packed): roughly 50–76 kcal, 0 g fat, 0 g protein, 14–19 g carbohydrate (mostly sugars from syrup), dietary fibre from bacterial cellulose. Low calorie, fat-free, cholesterol-free. Exact figures depend on flavour and pack (cups vs 1 kg bag).
Culinary Uses
Food safety
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
Authentic traditional Indonesian home-cooked meals are made fresh and eaten daily, with little or no use of processed, canned or pickled foods, meaning minimal preservatives and sodium content. Most of the ingredients are bought fresh from local traditional markets early in the morning, cooked in the late morning and mainly eaten at lunch. Leftovers are stored in cabinets or on the table covered with tudung saji (food covers made of woven bamboo to protect food from insects or other animals), all of which are heated at room temperature and eaten again at dinner. Traditionally, Indonesian dishes are rarely preserved for long periods of time, so most dishes are cooked and eaten on the same day. Some exceptions apply to dried, preserved and processed foods. For example, dried rendang is safe to eat for several days. Most homes have modern refrigeration technology.
🥘 Commonly used dishes:
